酸法水解在蔗糖转化糖浆生产工艺中的应用研究
Study on the Application of Acid Hydrolysis in the Production of Sucrose Invert Syrup
欧红莹 1郑博强 1李绍波 1农晓如 1黄楚云 1沈佳颖 1黄锦敏2
作者信息
- 1. 广西农业职业技术大学,广西 南宁 530007
- 2. 广西蓝发生物科技有限公司,广西 南宁 530033
- 折叠
摘要
为提高蔗糖转化糖浆的质量,降低成本,满足市场需求,本文研究了不同柠檬酸添加量、水添加量、熬煮时间和熬煮温度条件下蔗糖制备转化糖浆的转化率.通过正交实验,最终确定酸法水解在蔗糖转化糖浆生产中的最优工艺为:柠檬酸添加量0.6%,加水量35%,熬煮时间90 min,熬煮温度95℃,测得蔗糖的转化率为32.85%.
Abstract
To improve the quality of sucrose invert syrup,reduce its cost and meet the market demand,the conversion rate of sucrose to invert syrup was studied under the conditions of different amount of citric acid,amount of water,boiling time and boiling temperature.Through orthogonal experiment,the optimal process of acid hydrolysis in sucrose conversion syrup production was determined as follows:the amount of citric acid added was 0.6%,the amount of water added was 35%,the boiling time was 90 min,the boiling temperature was 95℃,and the measured conversion rate of sucrose was 32.85%.
关键词
酸法水解/蔗糖转化糖浆/工艺研究Key words
acid hydrolysis of sucrose/sucrose invert syrup/process research引用本文复制引用
基金项目
自治区级大学生创新创业实训计划项目(202316205017)
自治区级和国家级大学生创新创业训练计划项目(202416205001X)
出版年
2024
NETL
NSTL
万方数据